Preheat oven to 350 degrees and line pan with cupcake liners (yields 48).,Chocolate Cake: In a large bowl combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon.,(Do not over mix.),Sift in cake mix to remove the lumps and stir until combined.,Fill cupcake liners 1/3 full and shake pan to level the batter.,Vanilla Cake: In a large bowl, combine eggs, egg whites, oil, buttermilk, sour cream and vanilla.,______,Sift in cake mix to remove lumps and stir until combined.,Scoop vanilla batter on top of the chocolate batter to fill the liners 2/3 full.,(1/3 chocolate & 1/3 vanilla.,).,Shake the pan to level the vanilla, or leave it uneven if you want some of the chocolate showing through the top of the cake.,Bake for 17-21 minutes, or until an inserted knife comes out clean.,Buttercream: Beat butter and cream cheese until light and fluffy.,Add raspberry puree (I microwave frozen berries, then push them through a strainer to remove the seeds).,Add powdered sugar a little bit at a time until you reach your desired consistency.,Pipe onto cooled cupcake and top with sprinkles or sanding sugar.